2 1/2cupschickencooked, shredded (suggestion: pull meat from a Rotisserie chicken)
1pinthalf and half
1/4cupItalian parsleychopped, for topping
In a large slow cooker, combine the wild rice, onion, carrots, celery, mushrooms, garlic, chicken broth, cream of potato soup and seasoned salt. Mix well and cook on Low heat for 8 hours or High heat for 4 hours.
Thirty minutes before cooking time is up, add shredded chicken and half and half. Mix well and cook for the remaining 30 minutes.